A quick perusal of Billy Sunday’s cocktail menu turns up many unfamiliar or unexpected ingredients—almond and myrrh honey, ramon nut, quassia, ambergris. Drinking at the vintage-styled bar (more of cocktail curiosity cabinet, really) is weird—in a good way. Alex Bachman’s drink list changes frequently and he plays around with unusual herbs and liqueurs (he’s also assembled a Fernet collection with bottles that date back to the 1930s). You never know what you’ll find on the menu, but you know every cocktail will be good.
RECOMMENDED: Time Out Chicago's Best Awards: Critics' Picks